Title: Grilled Portobello Mushrooms over Angel Hair
Categories: Italian Blank
Yield: 2 Servings

2		Portobello mushrooms
2	tb	Olive oil
		Essence of emeril; (sea soning)
1	c	Heavy cream
1	c	Grated st. john's cheese
1	ts	Minced garlic
		Salt and pepper
3/4	lb	Fresh angel hair pasta - cooked al dente
		Tossed with olive oil
2	tb	Chopped chives
1		3 oz block st. john's cheese

Recipe by: ESSENCE OF EMERIL-SHOW #EE2264 * WITH ST. JOHN'S CHEESE SAUCE Preheat the grill. Season each mushroom with olive oil and Essence. Place on the grill and grill for 3-4 minutes on each side. For the sauce: In a hot saute pan, add the cream. When the cream starts to bubble and thicken, whisk in the cheese. Season with the garlic, salt and pepper. Simmer the sauce for 2-3 minutes. In a pot of boiling salted and oiled water, drop in the fresh pasta for about 2 minutes, remove, drain, and add directly to the sauce. Remove the mushrooms and slice on the bias into 2-inch slices. Using a pair of tongs, place three nests of pasta in the center of the platter. Spoon the remaining sauce over the pasta and around the plate. Arrange the mushroom around the pasta. Garnish with hand-shaved cheese and chives. Yield: 2 main course servings.

From Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

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